Potsticker Rice Bake with Broccolini

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Potsticker Rice Bake with Broccolini This casserole brings long-grain white rice, broccolini, and frozen potstickers together in a 9×13-inch dish. The rice bakes beneath the vegetables and dumplings in chicken broth with rice vinegar and butter, while the broccolini is arranged in bite-sized pieces across the rice before the potstickers are added on top.

Watch How to Make It

The covered baking step allows the rice to cook before the casserole is finished. Once the rice is tender, the bake is topped with a separate sauce and a drizzle of spicy mayo, with sesame seeds available as an optional final sprinkle.

Why You'll Love This Recipe

The frozen potstickers go directly onto the casserole, so they are part of the same oven bake as the rice and broccolini. There is no separate potsticker preparation step in the method; the ingredients are layered in the casserole dish before it is covered tightly with foil.

The finishing components are prepared while the casserole bakes, keeping the final steps organized. The sauce is combined in one bowl, while the mayonnaise, olive oil, and sriracha mixture is whisked in a separate bowl for the spicy mayo.

This recipe also includes a built-in rice check at the end of the stated baking time. Rather than removing the casserole as soon as the 50 minutes are up, check that the rice is done first; if it needs more time, return it to the oven covered and continue baking until tender.

Ingredients You'll Need

The casserole begins with 1 1/2 cups long-grain white rice and 2 cups chicken broth in a lightly greased 9×13-inch casserole dish. Rice vinegar and butter are added with the rice and broth before stirring, and kosher salt is included among the recipe ingredients.

For the layered portion of the bake, use 2 cups broccolini cut into bite-sized pieces and 24 frozen potstickers or dumplings. The broccolini is arranged over the rice mixture first, creating the middle layer, and the frozen potstickers are placed on top before the dish is covered.

The sauce uses Gochunjung sauce, rice vinegar, chopped green onion, minced garlic, ginger paste, honey, sesame oil, chili garlic sauce, and soy sauce. Note that rice vinegar appears in two places in the recipe: one addition goes into the rice mixture before baking, and another is combined with the sauce ingredients while the casserole is in the oven.

The spicy mayo is a separate mixture of mayonnaise, extra virgin olive oil, and sriracha sauce. Keeping it separate from the sauce matters at the finishing stage, since the sauce is poured evenly over the cooked casserole and the spicy mayo is drizzled over it afterward.

For equipment, gather the 9×13-inch casserole dish, foil for tightly covering the dish, and two bowls. One bowl is for combining the sauce ingredients, while the second bowl is for whisking the spicy mayo ingredients. Sesame seeds are optional for serving.

How To Make It

Preheat the oven to 400°F and lightly grease a 9×13-inch casserole dish. Add the long-grain white rice, chicken broth, rice vinegar, and butter to the prepared dish, then stir until the mixture is well combined.

Arrange the bite-sized broccolini pieces over the rice mixture. Place the 24 frozen potstickers on top of the broccolini, keeping the layers in the order used by the recipe: rice mixture first, broccolini next, and potstickers last.

Cover the casserole dish tightly with foil and bake for 50 minutes. Before removing the dish from the oven, check the rice for doneness; the rice needs to be fully cooked before the sauce and spicy mayo are added.

If the rice needs additional time, cover the dish again and continue baking until the rice is tender. This adjustment comes before the final toppings, so wait to finish the casserole until the rice has reached the stated tender result.

While the casserole bakes, combine all of the sauce ingredients in a bowl: Gochunjung sauce, rice vinegar, green onion, garlic, ginger paste, honey, sesame oil, chili garlic sauce, and soy sauce. Mix these ingredients together while the covered casserole remains in the oven.

In a separate bowl, whisk together the mayonnaise, extra virgin olive oil, and sriracha sauce for the spicy mayo. Preparing the two mixtures separately means both are ready once the rice has finished cooking.

When the rice is fully cooked, pour the sauce evenly over the casserole. Drizzle the spicy mayo over the top after adding the sauce, then sprinkle with sesame seeds if using them before serving.

Serving & Variations

Serve the casserole after the rice is tender and both finishing components have been added. The sauce is poured over the casserole rather than baked in with the rice, and the spicy mayo is added as a separate drizzle at the end.

Sesame seeds are optional, so they can be omitted or sprinkled over the finished casserole immediately before serving. The recipe’s stated finishing order is sauce first, spicy mayo second, and sesame seeds last if desired.

The recipe also provides one specific adjustment during baking: if the rice is not done after 50 minutes, keep the dish covered and continue baking until it is tender. Complete this rice check before moving on to the sauce and spicy mayo.

Wrapping Up

This Potsticker Rice Bake with Broccolini is ready to serve once the rice is tender, the sauce has been poured evenly over the casserole, and the spicy mayo has been drizzled on top. Finish with optional sesame seeds just before serving.

Recipe created by Cookinwithbabe for Trust Me Try It.

Potsticker Rice Bake with Broccolini

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 6

Ingredients

• 1 1/2 cup long grain white rice
• 2 cup chicken broth
• 1 tbsp butter
• 2 tsp rice vinegar
• 1/2 tsp kosher salt
• 24 frozen potstickers/dumplings
• 2 cup broccolini, cut into bite-sized pieces
• 1 tbsp Gochunjung sauce
• 1 tbsp rice vinegar
• 2 stalks green onion, chopped
• 2 tsp garlic, minced
• 2 tsp ginger paste
• 2 tsp honey
• 1 tsp sesame oil
• 1 tsp chili garlic sauce
• 1/3 cup soy sauce
• 1/3 cup mayonnaise
• 4 tbsp extra virgin olive oil
• 3 tsp sriracha sauce
• sesame seeds

Instructions

• Preheat the oven to 400°F and lightly grease a 9×13-inch casserole dish.
• Add the rice, chicken broth, rice vinegar, and butter to the prepared dish.
• Stir until well combined.
• Arrange the broccolini over the rice, then place the pot stickers on top.
• Cover the dish tightly with foil and bake for 50 minutes.
• Check the rice for doneness before removing it from the oven.
• If the rice needs additional time, cover and continue baking until tender.
• While the casserole is baking, prepare the sauce by combining all of the sauce ingredients in a bowl.
• In a separate bowl, whisk together the ingredients for the spicy mayo.
• Once the rice is fully cooked, pour the sauce evenly over the casserole and drizzle with the spicy mayo.
• For an optional finishing touch, sprinkle with sesame seeds before serving.